GREENS 'N' FRUIT SALAD
I concocted this recipe in my kitchen, and I've received a lot of compliments on it. I make it often for my husband and me, and I've also served it to guests at brunches and dinner parties.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings (1 cup dressing).
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk together the mayonnaise, honey, orange juice and zest. Pour over salad; toss to coat. Refrigerate leftover dressing.
Nutrition Facts : Calories 361 calories, Fat 19g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 185mg sodium, Carbohydrate 48g carbohydrate (41g sugars, Fiber 4g fiber), Protein 4g protein.
MIXED GREENS AND FRUIT SALAD
This recipe comes from The Diabetic Cookbook. It can be easily adapted for any occassion or season. The variety of fruit and berries can be endless. I have often added grilled chicken or shrimp to make a complete meal. Hope you enjoy!
Provided by PaulaG
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
- In a jar combine the dressing ingredients; cover and shake until combined.
- Pour over salad just before serving, toss to coat.
TROPICAL GREENS SALAD
Steps:
- In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
- In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool.
- Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne.
- In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately.
UNIQUE FRUITY GREEN SALAD
Various types of lettuce greens & fruit meld for a unique flavor. Everyone who tries it asks for this recipe.
Provided by BARBIET
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Stir together water and sugar in a skillet over medium heat. Add the slivered almonds, toss to coat, and cook and stir until the almonds are brown. Remove from heat.
- In a large bowl, gently toss together the almonds, lettuce, avocado, orange segments and onion, and set aside.
- In a small bowl, whisk together the oil, honey, salt, vinegar, mustard and poppy seeds. Pour over the salad mixture and toss to coat.
Nutrition Facts : Calories 627.9 calories, Carbohydrate 52.4 g, Fat 47.5 g, Fiber 7 g, Protein 5.4 g, SaturatedFat 3.9 g, Sodium 416 mg, Sugar 40.2 g
CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY
Here's what you need: garlic, fresh parsley, scallions, apple cider vinegar, honey, orange juice, dijon mustard, tahini, kosher salt, extra virgin olive oil, tuscan kale, red cabbage, large fuji apple, brussels sprouts, oranges, pepitas, pomegranate seeds
Provided by Greg Perez
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
- minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
- Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, Sugar 40 grams
THREE GREENS AND FRUIT WITH VINAIGRETTE
Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!
Provided by MARIA GEE
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
- In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
- In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g
THREE-IN-ONE SALAD: CHICKEN, SALAD GREENS, FRESH FRUIT
Get both fruit and veggies into your family's diet with this delicous dinner salad. The colorful and tasty ingredients that include fresh spinach leaves and mixed spring greens, sliced strawberries, tangarine segments, sugar snap peas and chicken; tossed in a Raspberry Vinaigrette and topped with toasted walnuts and crumbled goat cheese, make for a satisfying, full-flavored entree.
Provided by Feast Your Eyes
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- SALAD:.
- Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
- RASPBERRY VINAIGRETTE:.
- Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
- Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
- The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.
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